INGREDIENTS

INSTRUCTIONS

Recently, I received a note from someone who rhapsodized over the memory of
the following dish from her student days in Italy. This is from the Gil
Marks book, which I highly recommend to anyone who has an interest in the
historic context of many of our recipes and/or would enjoy an eclectic
collection of wonderful dishes from a variety of cultures where the Jews
have lived.
Source: "The World of Jewish Cooking," by Gil Marks
1. Add the lemon juice to a bowl of cold water. Cut off about 1 inch from
the top of each artichoke. Remove the loose, tough outer leaves around the
bottom. Scoop out the choke, leaving the leaves and heart intact. Trim the
dark green exterior from the bottom and stem, leaving the stem intact.
Place the artichoke in the lemon water to prevent discoloration.
2. Holding each artichoke by the stem, place top side down on a flat
surface, and press to loosen the leaves without breaking. Sprinkle with
salt and pepper.
3. Heat at least 1-1/2 inches of oli in a saucepan over medium heat. In
batches, add the artichokes and fry, turning occasionally, until browned on
all sides, about 20 minutes. During frying, occasionally sprinkle the tops
of the artichokes with cold water, producing steam that helps to cook the
interior.
4. Drain the artichokes on paper towels. Place top side down on a plate and
let stand at least 1 hour.
5. Reheat the oil. Holding each artichoke by the stem, dip into the oil,
pressing the leaves against the bottom of the pan. Serve warm or at room
temperature.
From: Ruth Heiges <heiges@post.tau.ac.il>
Posted to JEWISH-FOOD digest V97 #230 by jefffree@eskimo.com on Aug 12,
1997

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